Blood type diet

<<<<<<<<<<<<Anyone know how to fix artichokes? I’m really not familiar with
them.
I love artichokes and they are highly beneficial. Steaming them can take quite
awhile, up to 20 minutes depending on the size. They are done when you can pull
a leaf out without much difficulty.
It’s fun to put some seasoning in the water when you make them. A bunch of
black peppercorn, garlic cloves, fennel or dill seed . . . but be carefull when
you eat them, the seeds will get stuck down in the leaves and if you don’t want
to eat a whole black peppercorn, keep your eyes open. A fancy cookbook
recommends wrapping the spices into cheese cloth, but I just mind the
peppercorn. I don’t mind eating the garlic!
The books also advise you to trim all the pointy ends off the leaves. It isn’t
really necessary, but it makes them more attractive and less painful, esp. if
you are serving them for company. I usually make four at a time, and save a
couple in the fridge. They are wonderful cold. (I prefer them cold.)

Another idea for dipping is flavored oil. Garlic olive oil is readily
available. I also love my toasted pumpkin grapeseed oil and white truffle
grapeseed oil. (got them both while wine tasting!) Grapeseed isn’t listed so I
consider it a neutral as advised in the book. My favorite condiment is plain
old mayonnaise. (sparingly)
I also use Walnut oil as a neutral, for a PAM substitute. Walnut and grapeseed
oil are the only two oils that I know of that don’t solidify when refridgerated.
I put walnut oil in a dispenser and us it to coat the pans when I don’t need a
couple of TBSP for cooking. I hope someday that more foods will be
investigated.
<<<<<<<<<<I’ve noticed that Sweet Potatoes are HB and Yams are nuetral. I’ve
always thought they were one and the same. The produce manager at our store
explained the difference in texture. They taste alike, though and I don’t
understand why one is HB and
the other isn’t?
They are two different plants. I’ve always thought sweet potatoes were much
sweeter than yams. And much more orange. They are a vivid orange, almost like
a pumpkin, while yams are a little more subdued, a dull yellow. I find yams a
little more stringy too. Yams are very high in natural progesterone and some
women eat them or use products made from them for treatment of PMS and
menopause. (natural remedy vs. pharmaceutical hormone replacement therapy.)
They are both available where I live (SF bay area) but may not be everyone.
They don’t look the same on the outside either. It’s been awhile since I had
any but it’s about time I did. Thanks for the reminder that the Sweet Potatoes
are beneficial, I probably would have gotten the yams by mistake!
Pumpkin soup is yummy this time of year. Heres a recipe
Saute a large yellow onion or two in olive oil
Add a large can of pumpkin and a couple cups of chicken broth
Add seasoning (cayenne, ginger, salt, parsley . . . tumeric or curry . . .a dash
of your favorite)
And the secret ingredient. A couple large spoonfuls of orange marmelade.
(technically an avoid as jams made of the wrong fruits are listed as avoids . .
. but oranges are avoids for digestive acidity…. by the time it makes it to
the marmelade stage, it’s not exactly the same fruit.) If you are a purist, you
could try apricot jam, or any fruit chutney that will give it a sweet zing.
Simmer a half hour or so and serve with a dallop of goat cheese yogurt dropped
in the middle of each serving.
Is anyone stocking up on canned food for Y2K? I noticed the recommendations say
a weeks worth of canned food and thought I was going to be wasting a lot of
money on food I’d never eat. Then I went through my cupboards and noticed I do
eat food from cans. The pumpkin soup is one example. I also keep canned salmon
on hand (for salmon cakes, mmmmmm) and tuna, crab, beans and tomatoes, pineapple
and tomato juice. I found out I can be ready for a week of eating just by
making sure I have enough of these things. And I won’t be spending a lot of
money on food I don’t normally eat. Now I’m concentrating on having the “other
ingredients” that I need to convert these cans of food into good dinners. (like
bread crumbs for salmon cakes . . . )
Anybody got any recipes to share that can be made without using fast
perishables?
Diane
(wine country)

This entry was posted on Friday, February 21st, 2003 at 10:57 pm and is filed under tips. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.